Beautifully detailed ridges embody each shell; ever-so-much reminiscent of shells washed ashore by ocean waves. The shell cavity readily captures and holds sauces making them ideal for light tomato or pesto sauce finished off with a drizzle of olive oil, curl of Parmesan, and toasted breadcrumbs. The Italians call them conchigliette. Shells hold their shape and texture nicely for presentation in pasta salads or soups. Simply boil 3 minutes till a dente, rinse and add to soups or salads as the final ingredient, just prior to serving. Should they begin to congeal, simply toss them with a small amount of your chilled pasta dressing or hot soup broth to separate them before adding to the master recipe.
*Larger shells, easily stuffed for your signature salad plate, called conchiglioni in Italian, are available by special order.
Restaurant pricing is available for Shells – please inquire.
*For ease in stuffing shells: Boil till a dente. Rinse with cold water. Allow to “surface-dry” on parchment paper or a clean tea towel for approximately 20 minutes. A disposable pastry bag is useful for inserting the filling. Remember to cut a larger opening to fill large shells more efficiently.
*Pumpkin/Winter Squash, *Brown Rice flour, *Tapioca Flour, *Garfava Flour, Water, *Golden Flax Seed Meal, Psyllium Husk, Ascorbic Acid, *Spices, Sea Salt
All Earth Angel Organics pastas are made with Love and Gratitude.